18.4 Fermentation Temperatures and Vessels for Red Wines Flashcards
Why are red wines are usually fermented at warmer temperatures than white wines?
Higher temperatures help to promote extraction
What is the risk of fermenting at warmer tempertures?
- can cause volatile, fruity aromas to evaporate
What is the desired fermentation temperature to produce fruity, low tannin wines?
relatively cool temperatures (e.g. 20°C / 68°F)
What is the desired fermentation temperature to produce wines with the concentration and tannin structure to age?
slightly warmer temperatures (e.g. 30°C / 86°F)
Why should temperature be monitored throughout fermentation?
- to increase or reduce the extraction of certain compounds (e.g. cooling the ferment near the end to avoid excessive tannin extraction)
- to promote a healthy ferment to dryness
In what types of vessels may red wines ferment?
- stainless steel, concrete or wooden vessels
- can be open at top or closed
If oak is used for red wine fermentation, what size is typically used? What else may be used?
- Typically used: a large vat
- Sometimes used: small oak barrels (e.g. 225–500 l)
Describe small oak barrels used for red wine fermentation. How are they positioned?
- barrels are kept on their side
- one of the heads removed to form a very small, open top fermenter
What are the costs associated with using small oak barrels for fermentation?
- extremely labour intensive
What types of wines might be fermented in small oak barrels?
premium- and super-premium priced wines
What is the effect of fermenting in oak on the wine?
- rounder mouthfeel
- leads to better integration of oak compounds during maturation
What is the effect of fermenting in concrete and stainless steel on the wine?
retain fruit flavours
